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Prep Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:8Yield:8 servings
Prep Time:1 hr
Prep Time:
1 hr
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ounceskielbasa2tablespoonsextra-virgin olive oil2cupschopped onion2cupsdiced carrot¾cupdiced celery2large clovesgarlic, minced8cupsquartered and thinly sliced cabbage (about 1 pound)8cupslow-sodium chicken broth4cupsdiced peeled russet potatoes¼cupchopped fresh dill1 ½teaspoonscaraway seeds, toasted and ground1 ½teaspoonssmoked paprika¾teaspoonground pepper½teaspoonsalt2tablespoonswhite-wine vinegarFresh sauerkrat and/or sour cream for garnish
Cook Mode(Keep screen awake)
Ingredients
8ounceskielbasa
2tablespoonsextra-virgin olive oil
2cupschopped onion
2cupsdiced carrot
¾cupdiced celery
2large clovesgarlic, minced
8cupsquartered and thinly sliced cabbage (about 1 pound)
8cupslow-sodium chicken broth
4cupsdiced peeled russet potatoes
¼cupchopped fresh dill
1 ½teaspoonscaraway seeds, toasted and ground
1 ½teaspoonssmoked paprika
¾teaspoonground pepper
½teaspoonsalt
2tablespoonswhite-wine vinegar
Fresh sauerkrat and/or sour cream for garnish
DirectionsCut kielbasa in half lengthwise, then crosswise into 1/4-inch-thick slices. Cook in a large pot over medium-high heat, stirring, until browned and the fat has rendered, about 5 minutes. Transfer to a plate with a slotted spoon.Add oil, onion, carrot and celery to the pot and cook, stirring often, until starting to brown, about 5 minutes. Reduce heat to medium and continue cooking, stirring often, until the vegetables are soft, about 4 minutes more. Add garlic and cook, stirring, for 1 minute. Add cabbage and cook, stirring occasionally, until slightly wilted, about 3 minutes.Add broth, potatoes, dill, caraway, paprika, pepper and salt. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, uncovered, until the potatoes are tender, about 30 minutes. Stir in vinegar and the kielbasa. Serve topped with sauerkraut and/or sour cream, if desired.TipsTo make ahead: Refrigerate for up to 4 days.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
Cut kielbasa in half lengthwise, then crosswise into 1/4-inch-thick slices. Cook in a large pot over medium-high heat, stirring, until browned and the fat has rendered, about 5 minutes. Transfer to a plate with a slotted spoon.Add oil, onion, carrot and celery to the pot and cook, stirring often, until starting to brown, about 5 minutes. Reduce heat to medium and continue cooking, stirring often, until the vegetables are soft, about 4 minutes more. Add garlic and cook, stirring, for 1 minute. Add cabbage and cook, stirring occasionally, until slightly wilted, about 3 minutes.Add broth, potatoes, dill, caraway, paprika, pepper and salt. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, uncovered, until the potatoes are tender, about 30 minutes. Stir in vinegar and the kielbasa. Serve topped with sauerkraut and/or sour cream, if desired.TipsTo make ahead: Refrigerate for up to 4 days.
Cut kielbasa in half lengthwise, then crosswise into 1/4-inch-thick slices. Cook in a large pot over medium-high heat, stirring, until browned and the fat has rendered, about 5 minutes. Transfer to a plate with a slotted spoon.
Add oil, onion, carrot and celery to the pot and cook, stirring often, until starting to brown, about 5 minutes. Reduce heat to medium and continue cooking, stirring often, until the vegetables are soft, about 4 minutes more. Add garlic and cook, stirring, for 1 minute. Add cabbage and cook, stirring occasionally, until slightly wilted, about 3 minutes.
Add broth, potatoes, dill, caraway, paprika, pepper and salt. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, uncovered, until the potatoes are tender, about 30 minutes. Stir in vinegar and the kielbasa. Serve topped with sauerkraut and/or sour cream, if desired.
Tips
To make ahead: Refrigerate for up to 4 days.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)222Calories7gFat32gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
